Red Hook Tavern
329 Van Brunt Street, Brooklyn, NY 11231
American Carroll Gardens-Columbia Street-Red Hook (917) 359-5000
Grade A · as of Dec 18, 2024
Red Hook Tavern was last inspected on June 10, 2026 and scored 21 points (B range). Inspectors found 4 violations, 3 of them critical.
Latest inspection
June 10, 2026 · Cycle Inspection · Initial Inspection
Score: 21 points (B range)
3 critical1 generalScored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.
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CriticalFood handling
Workers touched ready-to-eat food with bare hands.
Official wording (code 04C)
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
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CriticalFood handling
Food was contaminated or cross-contaminated, or wasn’t thrown out when it should have been.
Official wording (code 04H)
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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CriticalHygiene & sanitation
Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).
Official wording (code 06A)
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Inspection history
2 inspections on record
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A 11 points (A range)
Pre-permit (Operational) · Initial Inspection
1 critical1 general Show violations
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CriticalFood temperature
Cold food was kept warmer than 41°F, where bacteria can grow.
Official wording (code 02G)
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
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GeneralFacility upkeep
Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.
Official wording (code 10F)
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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More in Carroll Gardens-Columbia Street-Red Hook
Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 5 months ago. Always confirm with the official record.